Wednesday, June 25, 2008

Bharathi Aunty's Mochai Kuzhambu

This is a special kuzhambu that a close family friend of ours makes and it's so tasty and creamy. I tasted this about 3 years ago and loved it... so when she visited us a while ago, I was sure to get this recipe from her. This uses dry mochai beans and so I made it a point to get a pack during our recent trip to India.

This recipe can be made with white channa, rajma beans & dried green peas as well besides mochai. You may have to lower the amount of tamarind accordingly for these however.

Method:1) Dry roast the mochai for a few mins and soak for 3 hours atleast or overnight. Pressure cook the soaked mochai beans with a bit of salt, till soft - about 3 whistles. Extract tamarind juice from the soaked tamarind piece.

2) Heat the oil, season with cumin seeds, mustard seeds and asafoetida, toss in the garlic cloves and chopped onion. Fry this till golden brown. Also add brinjal and fry (if using)

3) Now add the ground paste and fry this for a minute. Next add the tamarind extract and salt. When this boils, add the cooked beans and allow this to boil for another 5 minutes.

4) Add the coconut milk and allow to simmer for about 20 minutes or till oil separates.

That looks completely delicious, Laavanya! The perfect curry! I think mochai beans are the same ones that I know better as vaal. They do have a wonderful creamy texture. I'm going to try this recipe soon.

yum!! isn;t it funny as we grow up we make sure we get the recipes we love..as kids..all we would do is wish that person makes it for us when we visit them or bug ur mom to make it then complain it is not good :D

Laavanya- this recipe looks delicious and I have to try it. I am not sure I know what mochai beans are, but from your picture I'd guess they are the same as vaal which has a slightly bitter but delectable flavor?